Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n

Tart with Horseradish Cream and Smoked Salmon

Active time:30 minutes

Start To Finish:1 hour, 30 minutes


Serving size: 12-16

Source: David Tanis, The New York Times

Can Be Made Ahead
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2 cups/310 grams all-purpose flour
½ tsp. baking powder
kosher salt
4 oz. (1 stick) unsalted butter , cold, cut into ½-inch chunks
2 egg yolks, beaten with enough ice water to make ½ cup
8 oz. crème fraîche
3 Tbs. freshly grated horseradish
1 tsp. Dijon mustard
zest of one lemon
coarsely ground black pepper
1 small sweet onion, very thinly sliced
1 tsp. olive oil
¼ lb. sliced smoked salmon
2 oz. salmon roe (optional)
1 Tbs. chopped chives
1 tsp. chopped tarragon


Put the flour, baking powder, and ½ tsp. of salt in the bowl of a food processor.  Pulse a few times to mix. Add the butter and process until the mixture resembles wet sand.  Add the egg mixture and process just until the dough comes together (it will form a ball on top of the steel blade.)  Remove from the food processor and knead briefly, then divide into 4 equal pieces, flatten into one inch disks, wrap in plastic wrap and refrigerate for at least one hour.

While the dough is resting, make the horseradish cream.  Mix together the crème fraîche, horseradish, mustard and lemon zest.  Season well with salt and pepper, then refrigerate until ready to assemble tarts.

Heat the oven to 400°F.  Put the onion in a small bowl, season with salt and pepper, then toss with the olive oil.  Roll the disks into 8" rounds, place on a baking sheet lined with parchment paper (you will need 2 baking sheets), then top with the onion slices.  Bake until the tarts are lightly browned and the onions are starting to brown, about 10 minutes.

To assemble the tarts, place on a wooden serving plate (like the Marieke large round tray) and cut into 8 wedges (like you would cut a pizza unless you're from the Midwest.)  Top each slice with some of the horseradish cream, then with the smoked salmon, chopped chives and tarragon, and a bit of salmon roe.  Serve immediately.


You can make and bake the tarts ahead of time and leave them at room temperature until ready to assemble.  The dough also freezes well.

If, like too many of us, you don't fully appreciate smoked salmon, you can top the tart and cream with thinly sliced tenderloin, shrimp, or whatever you do like.

If you can't find fresh horseradish, you can substitute prepared horseradish.  If you do find fresh, try not to breathe when you're grating it.

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